⅛teaspoonfreshly ground cardamom, from about 2-3 pods - I grind mine in a coffee maker
4tablespoonscold unsalted butter, cubed
Cardamom Pear Filling
1tablespoonunsalted butter
5pears, peeled and sliced into ¼ inch thick slices (I used an mixture of Bartlett, Bosc, and Comice pears to get a combination of soft, crisp, and sweet)
For the crisp topping: Combine the rolled oats, oat flour, almond meal, dark brown sugar, sugar, and ground cardamom in a medium mixing bowl.
Add the cubed butter and use your hands to combine until the butter is no bigger than the size of a pea and parts of the crumble clump together when pinched. Set aside.
Cardamom Pear Filling
Melt the butter in a large cast-iron skillet over medium heat.
Add the sliced pears, dark brown sugar, ground cardamom, corn starch, vanilla extract, lemon juice, and salt to the melted butter in the cast-iron skillet, tossing to evenly combine.
Cook over medium heat, stirring, until the pears begin to soften, about 5-7 minutes.
Evenly sprinkle the clumpy crumble over the top of the pears and put the skillet in the pre-heated oven for 25-30 minutes, or until the pears are soft and the topping is golden brown. Don't worry if the topping looks moist when it first comes out of the oven, as it cools, it will crisp up!
Remove from the oven and let cool for 5 minutes before serving. Top with ice cream!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.